recipe by Lori Ross
2 Tbsps olive oil
2-3 medium potatoes, thinly sliced
1 onions, chopped
4 eggs, lightly beaten in a large bowl
Salt and pepper
In a large bowl beat together eggs and salt. Set aside. Heat the oil in a large skillet; cook the onions until soft. Add potatoes and cook over medium-heat until tender without browning, about 10 minutes. Season with salt and pepper. Add the eggs reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Turn firm tortilla by inverting it onto a flat plate and sliding back into pan and cook until done. It should still be soft inside, and about 1-inch thick. Serve hot or cold.
Variation: Replace potatoes with 1 cup artichoke dip (above)